Domaine Vieille Julienne Cotes-du-Rhone

Attributes:
Producer:

Domaine Vieille Julienne
Region:

Cote du Rhone, France
Varietal:

Rhone Blend - Red
Bottle Size:

750 ML

2005: WineAdvocate Rating: 90
Acidity:

crisp, lively acidity
Compliments:

a beauty

2004: WineAdvocate Rating: 89
Acidity:

soft
Body:

medium to full-bodied
Complexity:

deep
Flavors:

kirsch, pepper, spicy
Fruit:

sweet

2004: WineAdvocate Rating: 90
Texture:

velvety

2004: WineAndSpirits Rating: 90
Flavors:

meaty, spicy
Texture:

dense

2003: WineAdvocate Rating: (89-90)
Body:

medium to full-bodied
Complexity:

supple
Flavors:

cherry, flowers, minerals, spice

2003: WineAdvocate Rating: 89
Fruit:

sweet

2002: WineAdvocate Rating: 85

2002: WineAdvocate Rating: (89-90)
Flavors:

game

Food Matches:
Cheese: Brie, Feta, Mozzarella, Parmesan, Sharp Cheddar, Soft Pungent Cheese
Fish or Shellfish: Tuna, Mahi-Mahi
Herbs & Spices: Bay Leaf, Juniper, Lavender, Mint, Rosemary, Thyme
Poultry & Eggs: Coq Au Vin, Duck Confit, Game Birds, Glazed Duck, Pheasant, Roast Chicken with Herbs, Roast Turkey
Red Meat: Barbeque Pulled-Pork or Ribs, Beef Stew, Casseroles / Hot Dish, Farmed Venison, Game, Goulash, Goulash, Grilled Beef, Grilled Sausage, Hamburgers, Lamb, Lamb Shish Kabobs, Pork Chops, Rabbit, Wild Game - Elk, Caribou, Moose, Venison
Sauces: Red Wine Sauce, Tomato Sauce
Vegetables: Lentils, Mushrooms, Olives, Black, Ratatouille

Cote du Rhone:

Rhone Valley takes its name from the Rhone River which flows from the Swiss Alps, through the valley dividing the Northern and Southern Rhone, and then ending at the Mediterranean Sea just west of Marseille. Inside the Rhone River Valley to the south are the Cotes du Rhone and Cotes du Rhone Villages. 77 % of all Rhone wines are Cotes du Rhone or Cotes du Rhone Villages and wines bearing this label only come ONLY from the Southern Rhone. "Cotes du Rhone" is an appellation with which a bottle will be labeled where as "Cotes du Rhone Villages" is a title given to a village within that appellation. Of the ninety six villages entitled "Cotes du Rhone Villages" there are sixteen considered superior, and because of this they are allowed to append their name. (Example.) Cotes du Rhone Villages Superior Cairanne) The climate is hot and dry, and the soil is less dirt than it is clay, gravel, or stone. Unlike the North, this region relies on blends and is very seldom making single variety wines. Cotes du Rhone makes red, white and rose wine from the grapes of Grenache, Mourverde, Syrah, Cinsaut, Carignan, Grenache Blanc, Clairette, Bourboulenc, Rousanne and Viogner, with the top wines being red.

Fife 'Mendocino Uplands' Zinfandel

Attributes:
Producer:

Fife Vineyards
Region:

Mendocino County, United States
Varietal:

Zinfandel
Bottle Size:

750 ML

2004: CGCW Rating: 86
Flavors:

beef, berries

2003: WineSpectator Rating: 76
Acidity:

tart

2003: WineEnthusiast Rating: 86
Acidity:

soft
Flavors:

berries, herb, prunes, sour

2002: CGCW Rating: 88
Flavors:

berries, chocolate, oak
Fruit:

ripe

2001: WineEnthusiast Rating: 89
Acidity:

bright
Flavors:

anise, blackberry, cherry, coffee, cola, spice
Fruit:

ripe

2001: WineAdvocate Rating: 87
Acidity:

crisp, lively
Body:

medium-bodied
Compliments:

elegant
Texture:

smooth

2000: WineSpectator Rating: 88
Aromas:

floral
Compliments:

delicious
Flavors:

black cherry, blackberry, herb, juniper berry, tar

2000: WineEnthusiast Rating: 92
Body:

full-bodied
Flavors:

bitter, black pepper, chocolate, cranberry, raspberry
Fruit:

juicy, ripe

Food Matches:
Cheese: Aged Cheddar, Feta, Goat Cheese, Smoked Gouda, Soft Pungent Cheese
Fruits & Nuts: Citrus Fruits
Herbs & Spices: Anise, Fennel Seed, Tarragon, Bay Leaf, Cinnamon, Clove, Mint, Oregano, Pepper (black, white, green)
Pasta & Grains: Lasagna, Pasta with Peppery Mushroom Sauce
Poultry & Eggs: Coq Au Vin, Game Birds, Herb Marinated Chicken, Roast Chicken with Herbs, Roast Turkey, Spicy Chicken Dishes
Red Meat: Barbeque Pulled-Pork or Ribs, Beef Stew, Game, Grilled Pork Tenderloin, Ham, Hamburgers, Lamb Stew, Minestrone, Sausage, Wild Game - Elk, Caribou, Moose, Venison
Sauces: Red Wine Sauce
Spicy Food: Beef Stir Fry
Vegetables: Lentils, Tomato

Zinfandel:

One of California’s oldest varietals, this grape actually hails from Croatia. Red Zinfandel makes rich dark wines that are high in alcohol and medium to high in tannin. The can have a blackberry or raspberry aroma, a spicy character and even a jammy flavor. Some Zinfandels are relatively light-bodied and meant to be enjoyed young, while others benefit from aging.

Chateau-Figeac Saint Emilion 'Grand Cru Classe'

Attributes:
Producer:

Chateau Figeac
Region:

Saint Emilion Grand Cru, France
Varietal:

Bordeaux - Red
Bottle Size:

750 ML

Food Matches:
Cheese: Aged Cheddar, Blue Cheese, Feta, Goat Cheese, Mozzarella, Sharp Cheddar
Herbs & Spices: Anise, Fennel Seed, Tarragon, Bay Leaf, Lavender, Mint, Rosemary, Thyme
Poultry & Eggs: Spicy Chicken Dishes
Red Meat: Beef Stew, Kidney, Lamb, Lamb Stew, Roast Beef, Salami, Sausage, Variety Meats or Organ Meats
Sauces: Red Wine Sauce
Vegetables: Ratatouille

Saint Emilion Grand Cru:

Romans planted vineyards in Saint-Emilion as early as the second century. It is located right bank of the Gironde and named after the monk Emilion. The "Saint Emilion Grand Cru" label on a wine explains that the wine is from any one of the many vineyards on the list of vineyards that qualify as Saint Emilion Grand Cru.

Greek Salad

Rated

Ingredients

6 cups washed, dried, and chopped fresh romaine lettuce (1 - 2 medium heads lettuce)
3/4 cup halved fresh cherry tomatoes
1/2 cup thinly sliced red onions
1/2 cup sliced cucumbers
8 oz feta cheese, crumbled
1/2 cup pitted whole black olives
2 tbsp chopped scallions
3/4 cup olive oil
2 tbsp red wine vinegar
1/2 tbsp dried basil
1/2 tbsp chopped garlic
1 tsp dried thyme
1/2 tsp salt
1/4 tsp black pepper

Preparation

In a large bowl, combine the lettuce, tomatoes, onions, cucumbers, cheese, olives, and scallions.

In a small bowl, whisk together the remaining ingredients and pour over the vegetables. Toss well and serve immediately.

Yield

Serves 4

Cook Time

Prep Time: 20 mins.

Nutrition Facts

Nutrition information is provided as a resource. Values will vary depending on specific ingredients used.
Serving Size: 1
Number of Servings: Serves 4
Amount Per Serving:
Calories: 507 Calories from Fat: 531
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 59g
90%  
Carbohydrates 20g
6%  
Dietary Fiber 11g
44%  
Saturated Fat 22g
110%  
Calories 507kcal
25%  
Cholesterol 34mg
11%  
Protein 16g
26%  
Sodium 730mg
30%  
Calcium
4%  
Iron
23%  
Vitamin A
127%  
Vitamin C
46%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.